Tiger Nut Chocolate Chip Cookies (Nut Free, Paleo)

Tiger Nut Chocolate Chip Cookies (Nut Free, Paleo)

Tiger nut chocolate chip cookies are soft, chewy and so delicious! They’re the perfect cookie recipe for those following a nut free paleo diet.

You might be wondering — “Why tiger nuts, Jen?”

Well, my obsession with tiger nuts started a while back when the BF was having bad gut reactions to nuts.

At that time, most of the treats I made contained some form of nut which were a big NO for him. So, I began searching for a nut replacement that would not only make delicious treats, but also keep his belly happy.

It turns out that tiger nuts, which are small tubers and not actual nuts, are a great alternative since they have a similar taste and texture to nuts. I like to describe them as a cross between an almond and pecan with a hint of honey.

Eventually the BF’s issue with nuts went away, BUT the loads of tiger nuts and tiger nut flour that I bought didn’t!

SO, when life gives you tiger nuts, make tiger nut everything! Right?!

This time around I decided to try a classic treat–THE CHOCOLATE CHIP COOKIE! Turns out that tiger nut flour works well as a base. These cookies turned out soft and chewy, like all chocolate chip cookies should be.

If you’re following a nut free paleo diet (or maybe you just want to add more variety and nutrients to your diet), I highly recommend this recipe.

Want more tiger nut recipes? Try these …

Here’s what you’ll need for Tiger Nut Chocolate Chip Cookies

Tiger nut flour
Coconut oil
Coconut palm sugar
Pastured egg
Vanilla extract
Baking soda
Dark chocolate chips

Tiger Nut Chocolate Chip Cookies

Tiger nut chocolate chip cookies are soft, chewy and so delicious! They're the perfect cookie recipe for those following a nut free paleo diet.
Prep Time: 20 mins
Cook Time: 10 mins
Course: Snack/Treat
Cuisine: Gluten Free, Nut Free, Paleo
Servings: 15 cookies

Ingredients
 

  • 1 1/2 cup tiger nut flour
  • 1/2 cup coconut oil, solid
  • 1/2 cup coconut palm sugar
  • 1 pastured egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350F and line baking sheet with parchment paper.
  • Using a food processor or hand-mixer, mix together coconut oil, coconut sugar, egg and vanilla extract until smooth.
  • Add in flour, baking soda and salt and continue to mix until smooth batter is formed.
  • Fold in chocolate chips with a spatula.
  • Scoop onto baking sheet, I recommend using a cookie or ice cream scooper. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.
  • Bake at 350F for 10-12-minutes or until edges are golden. Let cool on baking sheet.

tiger nut chocolate chip cookies

Chocolate Chip Cookies (Gluten Free, Paleo)

Chocolate Chip Cookies (Gluten Free, Paleo)

Want chewy grain free chocolate chip cookies in your life? Look no further!

This Paleo Baking Flour from Bob’s Red Mill makes kick@$$ chocolate chip cookies. Some may say that they taste just as good as cookies with regular flour, BUT I’ll let you decide for yourself 😉

Paleo Baking Flour is a unique blend of nut flours and root starches. The ingredients are clean and simple … almond flour, arrowroot starch, organic coconut flour and tapioca flour.

Give these chewy chocolate chip cookies a try. They’re gluten, grain and dairy free + perfect for those on a paleo, low-carb or IBS diet.

Chocolate Chips Cookies

INGREDIENTS: (makes 15ish cookies)
1 1/4 cups Paleo Baking Flour (Bob’s Red Mill)
1/2 cup coconut palm sugar
1/3 cup refined coconut oil, solid
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350F and line baking sheet with parchment paper.

2. Using a food processor or hand-mixer, mix together coconut oil and coconut sugar until smooth.

3. Add egg and vanilla extract and mix.

4. Add in flour, baking soda and salt and continue to mix until smooth batter is formed.

5. Fold in chocolate chips with a spatula.

6. Scoop onto baking sheet, about 2 tbsp or 1 ice cream scoop per cookie. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.

7. Bake at 350F for 12-minutes or until edges are golden. Let cool on baking sheet.

Flourless Pumpkin Spice Cookies

Flourless Pumpkin Spice Cookies

DID YOU KNOW? Artificial sweeteners may be holding you back from losing excess weight – and could be causing you to gain weight!

Artificial sweeteners affect your food cravings and your ability to manage your body’s signals for hunger and fullness. These sweeteners are very addictive unlike natural sweeteners that leave you feeling more satisfied.

So, if you tend to use artificial sweeteners or refined sugar products like Splenda, agave, aspartame or sugar, I highly recommend replacing these with unrefined natural sweeteners like maple syrup and raw honey.

Unrefined natural sweeteners contain higher levels of beneficial nutrients, antioxidants and enzymes.

Try my chewy Flourless Pumpkin Spice Cookies with maple syrup. When used in moderation, maple syrup can help to better manage blood sugar, all while creating great tasting recipes.

Flourless Pumpkin Spice Cookies

INGREDIENTS: (10-12 cookies)
1 cup roasted almond butter
1/2 cup pumpkin puree
1/4 cup maple syrup
1-2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp sea salt
10-12 pecans
1/2 cup dark chocolate chips (optional)

INSTRUCTIONS:

1. Preheat oven to 350F and line baking sheet with parchment paper.

2. Combine all ingredients in a bowl and mix until a thick batter is formed. If adding in chocolate chips, do so after mixing other ingredients.

3. Give the batter a taste-test and adjust the flavours to your preference (optional).

4. Scoop batter with a tablespoon and place on baking sheet. Press down the mound with a wet fork to flatten and place one pecan on top.

5. Bake at 350F for 12-15 minutes, until the edges are golden.

6. Allow to cool completely on tray before using a spatula to remove. If you move the cookies too soon them may fall apart (I know this from personal experience).

7. Serve immediately or store in fridge or freezer for a firmer cookie.

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Orange Almond Cookies (Plant-Based, Low-Carb, Paleo)

Orange Almond Cookies (Plant-Based, Low-Carb, Paleo)

When it comes to gluten free baking, almond flour recipes are hard to beat. This low-carb flour is an ideal option for people with IBS or following a paleo diet.

It offers all the flavor and texture of traditional baked goods, but without the grains that can cause bloating and other GI symptoms.

Almond flour recipes can also add valuable benefits to your goodies, like protein, trace minerals, and vitamins.

So, if you’re looking for a great almond flour recipe to try, I highly recommend these chewy orange almond cookies. These cookies are not only super easy to whip up – with only 5 ingredients – but they’re also the perfect combination of healthy and delicious!

RECIPE NOTE: Orange is a great compliment to almond and makes these cookies extra flavourful, BUT if you prefer plain almond cookies, feel free to omit the orange zest.

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Orange Almond Cookies

INGREDIENTS: (makes 15 cookies)
2 cups almond flour
1/2 tsp baking powder
1/3 cup maple syrup or honey
2 tsp vanilla extract
Zest of 1 orange
15ish whole raw almonds

INSTRUCTIONS:

1. Combine almond flour and baking powder in a bowl and whisk together.

2. Add maple syrup/honey, vanilla extract and orange zest to bowl and combine ingredients using a spoon until a sticky dough forms and holds together (add some juice from the orange if batter is too crumbly).

3. Line baking sheet with parchment paper, scoop batter with a teaspoon and roll into a ball. Place on baking sheet (1-2 inches of space between balls).

4. Press an almond into the top of each ball until a cookie shape is formed. For a chewy cookie, don’t flatten the dough too much.

5. Bake at 350 for 12 minutes or until edges start to brown. Let cool on baking sheet. Once cooled, store cookies in airtight container.

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